Instructions:
Peel the potatoes, rinse them in cold water, dice them (literally the size of dice), then rest them on a kitchen towel to dry. Peel and halve the onions, and slice into thin, crescent-shaped slivers. In a large, heavy bottomed frying pan, melt the cannabis butter over medium heat. Add a good glug of cannabis infused olive oil and gently sauté the onions for about 10 minutes, until soft, glossy, and translucent. Put the potatoes into the pan, coat with the oil and onions, and continue to sauté for an additional few minutes. Now add a couple of ladles of the hot stock and a good pinch of salt. Continue to simmer gently for 3 to 4 minutes. If necessary, add another ladleful of the stock to just cover the potatoes. If the stock is bubbling too fiercely, reduce the heat and simmer gently for about 30 minutes. When the stock has reduced to a syrupy consistency and the potatoes are soft to the bite, but not disintegrating, add the parsley and a little more salt, if necessary. Serve immediately, while hot, with a generous twist of black pepper.